Sorrel Frittata

This Sorrel Frittata is a delightful blend of earthy potatoes and bright, lemony sorrel greens. The tartness of the sorrel cuts through the richness of the eggs and sour cream, creating a perfect balance of flavors. Topped with a hint of paprika and broiled to golden perfection, this dish offers a tender texture with a slight kick from the cayenne pepper. It is an excellent choice for a light lunch, a brunch centerpiece, or a sophisticated vegetarian appetizer.

Cooking Method: Boiling

Cuisine: Global

Courses: Breakfast

Difficulty: Advanced

Servings: 6

Calories: 193.5

Dietary: Gluten-free, Vegetarian

Description

This Sorrel Frittata is a delightful blend of earthy potatoes and bright, lemony sorrel greens. The tartness of the sorrel cuts through the richness of the eggs and sour cream, creating a perfect balance of flavors. Topped with a hint of paprika and broiled to golden perfection, this dish offers a tender texture with a slight kick from the cayenne pepper. It is an excellent choice for a light lunch, a brunch centerpiece, or a sophisticated vegetarian appetizer.

Ingredients

Stems removed & torn sorrel
Boiling salted water
Eggs
Sour cream
Cayenne pepper
medium red potato, boiled until tender, peeled and finely chopped
Butter
Minced shallot
Sour cream
Paprika
Salt
Freshly ground pepper
Sorrel leaves for garnish

Directions

1
Bring a large saucepan of salted water to a boil. Add the torn sorrel and cook until just tender, about 1 minute.
2
Drain the sorrel well. Squeeze out excess water with your hands, then pat dry thoroughly with paper towels.
3
In a medium bowl, whisk together the eggs, 2 tablespoons of sour cream, cayenne pepper, salt, and freshly ground pepper until blended.
4
Fold the cooked and dried sorrel into the egg mixture.
5
Preheat the broiler.
6
Melt the butter in a heavy 10-inch broiler-proof skillet over low heat.
7
Add the minced shallot to the skillet and cook until tender, stirring frequently, about 6 minutes.
8
Increase the heat to medium. Add the chopped boiled potato and stir until coated with the butter mixture.
9
Pour the egg and sorrel mixture over the potatoes and shallots in the skillet.
10
Reduce heat to low and cook until the bottom of the frittata is set and only the top surface remains runny, about 10 minutes.
11
Spread the remaining 3 tablespoons of sour cream evenly over the top of the frittata.
12
Sprinkle lightly with paprika.
13
Place the skillet under the broiler. Broil until the top is light brown and set, watching carefully to prevent burning.
14
Transfer the frittata to a platter. Surround with fresh sorrel leaves for garnish.
15
Cut into small slices and serve hot or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 193.5kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 3.5g18%
Cholesterol 283.7mg95%
Sodium 99.8mg5%
Total Carbohydrate 17.2g6%
Dietary Fiber 6.2g25%
Sugars 1.8g
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute torn spinach leaves for the sorrel if sorrel is unavailable, though the flavor will be less tangy.

Ensure the sorrel is patted very dry before adding it to the eggs to prevent the frittata from becoming watery.

This frittata can be served hot from the oven or allowed to cool to room temperature. It holds its flavor well at room temperature for parties.

Keywords: frittata, sorrel, eggs, vegetarian, brunch, potato, shallot, sour cream, broiled, tangy, spring, appetizer, easy, dairy, healthy

Read it online: https://www.chefs-mate.com/recipe/sorrel-frittata/